At our house, what Lolly wants Lolly gets. And tonight she wanted grilled chicken with a chimichurri topping. This is a super-simple but supremely delicious topping that pairs well with grilled meats, particularly steak and chicken. You get a blast of herbal freshness and olive oily moisture, accented with citrus, garlic and a little heat. You can whip it together with a just a few minutes of knife work.
Here are your ingredients for about 3 servings:
- 1 medium jalapeno pepper
- 1 cup fresh cilantro leaves
- 1 cup fresh flat-leaf parsley
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 2 tbsp. lemon juice
- salt and pepper to taste
Start by roasting the jalapeno either under the broiler or directly on the rack of a gas burner. When it has cooled sufficiently, remove the stem and seeds, and chop it small. With the herb leaves I try to remove as many of the large stems as possible, but that’s just a personal preference. Combine the cilantro and parsley in a heap, and chop them to a fairly fine cut. Combine the pepper and herbs with the remaining ingredients in a bowl and mix well. Let it sit for about 20 minutes to blend the flavors and you’re ready to go.
Tonight I served this over grilled chicken, which I prepared on a stovetop cast iron grill pan. The chicken was brushed with olive oil and sprinkled with a citrus herb rub that I got from Williams-Sonoma. This rub has some jalapeno heat of its own, so be warned if you’re not a spicy food junkie like me.
The rest of the stuff on the plate is just what I threw together with some spare produce — pickled cucumbers and red onion, pan fried zucchini slices, and some fresh tomato as a seasonal accent. As you might expect, we munched it down with a big, happy grin on our faces — and we took no prisoners! I hope you will enjoy this as much as we do. Until next time: Eat well, my friends!